Creamy Layers Chocolate-Mint Pie |
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Prep Time: 8 Minutes Cook Time: 6 Minutes |
Ready In: 14 Minutes Servings: 10 |
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Happy St. Patrick's Day! This smooth and luscious pie is just as good made with reduced-fat cream cheese and lite frozen whipped topping. It will need a couple hours to chill. Enjoy! Ingredients:
1 pre-baked pie crust |
1 3/4 cups milk |
1 (3 1/2 ounce) package chocolate pudding mix, mix (not-instant but cook & serve variety) |
1 cup semi-sweet chocolate chips |
8 ounces cream cheese, softened |
1/2 cup powdered sugar |
1/2 teaspoon peppermint extract |
5 -6 drops green food coloring |
1 (8 ounce) container frozen whipped topping, thawed |
andes mints candies, unwrapped and chopped |
Directions:
1. Whisk together milk and pudding mix in a saucepan; cook and stir over medium heat until mixture thickens and bubbles; reduce heat to low; add chocolate chips and stir until melted; pour into baked pie crust and place pie in refrigerator while you do the next step.
2. Beat cream cheese, powdered sugar, peppermint extract and food coloring for 1-2 minutes until smooth and fluffy; gently fold in whipped topping; spread over the chocolate mixture in pie crust; refrigerate 2-3 hours or until firm.
3. Garnish pie with chopped chocolate-mints (the Andes candies may also be shaved into curls using a vegetable peeler) and serve; keep pie stored in refrigerator.
4. NOTE: You may vary the extract, food coloring, and garnish for a completely different version of the pie. For example, strawberry extract, pink food coloring, and a strawberry rose for garnish. Have fun!
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